HCM 285 - Advanced Food Prep
Last Date of Approval: Spring 2019
4 Credits
Total Lecture Hours: 45
Total Lab Hours: 135
Course Description:
This course will take the fundamentals learnt in the first year by the student and stretch their ability and talent with a much more diverse and varied mixture of cooking techniques and styles while incorporating modern restaurant skills and methods. There will be more emphasis on utilizing the basic skills to help create a more advanced level of cooking so that the students are ready to perform at the required level of the hospitality industry.
Prerequisites: HCM 294
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $100.00
Student Learning Outcomes and Objectives:
Demonstrate ability to use advanced cooking techniques and styles in a safe and professional manner. Identify correct ingredient pairings based on flavor profiles Create a variety of different dishes using quick and long cooking methods Evaluate the role that a modern chef of today has in providing quality food while knowing all about the importance of using quality ingredients from approved suppliers.
Course Objectives
Formulate a series of dishes into a cohesive menu. Describe all aspects of completing a restaurant dish
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